Slow Cooker Salsa Chicken

Toss all ingredients together in a slow cooker. Cook on low for 4–6 hours, until chicken is cooked through and comes apart easily when you shred it with a fork.

Turn off the slow cooker and let chicken cool for 20 minutes or so, then shred the chicken with two forks until you don’t have any big pieces left. Taste and add seasoning if necessary.

Use immediately if you like, or let chicken cool completely on the counter before transferring it to airtight storage containers and putting it in the fridge. Chicken will keep for up to a week and is great in salads, tacos, burritos, and pasta!

Notes:
1. Don’t drain off any of the salsa after chicken is cooked—the chicken will absorb most of the liquid as it’s shredded, and any extra liquid will help keep the chicken moist (especially if you’re storing it in the fridge for awhile).
2. Boneless, skinless chicken breasts are easy to use in this recipe, but if you want a little more flavor from the meat itself, look for some bone-in cuts of chicken. I’ll often use a few boneless, skinless breast pieces and then add a thigh or drumstick cut for extra flavor.